SNAP PEA SALAD WITH BURRATA

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Snap Pea Salad with Burrata image

Provided by April Bloomfield

Categories     Salad     Cheese     Easter     Quick & Easy     Mother's Day     Lunch     Mint     Basil     Arugula     Spring     Sugar Snap Pea     Bon Appétit     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 8

8 ounces sugar snap peas, trimmed, strings removed
4 cups arugula, thick stems trimmed
1/4 cup fresh basil leaves plus more for serving
1/4 cup fresh mint leaves plus more for serving
3 tablespoons extra-virgin olive oil
2 tablespoons (or more) fresh lemon juice
Flaky sea salt (such as Maldon)
1 pound burrata or fresh buffalo mozzarella

Steps:

  • Cut pea pods in half lengthwise, leaving some peas on each side of pods. Combine peas, arugula, 1/4 cup basil, and 1/4 cup mint in a large bowl. Add oil and 2 tablespoons lemon juice and toss to coat. Season salad with salt and more lemon juice, if desired.
  • Tear open balls of burrata (if using buffalo mozzarella, slice 1/2" thick) and arrange on a platter. Top with salad and more basil and mint.

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